Horizontal axle cylindrical tortilla maker

ABSTRACT

A tortilla making machine comprising three mechanisms mainly for the process of manufacturing of tortillas and comprises a mixer that supplies and positions the portions of dough to be cooked, a moving press that flattens and shapes the portions of dough, and a cylindrical broiling oven that roast the product by using the curved surfaces on the inner and outer sides of the oven, that incorporates one or several burners or other source of heat in order to keep the surfaces and the inside volume of the oven at an accurate temperature to broil and complete the baking process on the inner side of the oven. The broiling oven is made up of metal tabs laid out along the curved surface of the oven that fold over, either towards the inner or to the outer side of the cylinder, this by gravity alone or supported by springs and closing and opening guides to allow the transition of the product to the inner side to be baked and to the outside to be unloaded.

CROSS-NOTING TO RELATED APPLICATIONS

The invention is related to the field of food cooking machines and bakedmeals industry, mainly in the production of dough tortillas, or breadand other baked goods that may require a heating process in theirdevelopment, or other products even when they are not necessarilyrelated to edibles.

BACKGROUND

The current invention is developed along the lines of a new design, moreefficient, and simpler in the way it was built, for a continuous processoven. Although many tortilla makers are available, they tend to operatewith large amounts of wasted energy, this mostly due to operating in anopen environment or operating with large cluster of mechanisms such asthe case of US Patent 2009/0208892 where the processed flattened doughpieces are placed on a conveyor belt composed of hot metal plates whichcook the product mainly from its bottom side during the moving process.Thereafter they are transferred to a second conveyor belt, to cook inthe same manner the upper side which is now face down.

Another design is the U.S. Pat. No. 4,508,025 which utilizes rotatingdiscs on a vertical axle and a device that lays the raw dough discs andtransfers them to the following disc to complete the cooking process andadditionally has a pressing system that flattens the corn dough. Saidmechanisms do not take advantage of the disposition and the movement ofthe machine. In both cases there is a large consumption of energy due toheat loss as well as the transferring of the product over large areas.

ADVANTAGES ON THE STATE OF THE ART

1. To combine the cooking and baking of a product in an autonomousclosed environment.

2. To produce flat shaped meals, which require cooking or broiling onboth sides in a simpler manner.

3. To improve the taste of the product by means of a process of fastchanging cooking sides within an enclosed oven that would impede heatloss due to leakage.

4. To simplify actual systems trough the implementation of a portiondispenser and flattening mechanism that will take advantage of themotion and elements that embody the machine.

5. To facilitate the making and maintenance of the tortilla maker and toextend its lifetime.

BRIEF DESCRIPTION OF THE FIGURES

The invention is best understood considering the following description,despite the fact that the detailed workings of the invention areexplained later. The indexes are similar to all the figures tofacilitate the references.

FIG. 1—General view of the oven where the innovative features ofkneading and portion dispensing mechanism and moving press system areshown.

FIG. 2—Scheme of the kneading and portion dispensing mechanism.

FIG. 3A—Scheme of the moving press system for dough flattening at thereceiving stage the portions.

FIG. 3B—Scheme of the moving press system at the dough portions pressingstage.

FIG. 3C—Scheme of the moving press system at the tab release stage.

FIG. 4A—View of the oven with continuous movement feature with fixedtabs and a gap amongst them are shown.

FIG. 4B—View of the oven with paused movement feature and folding overtabs turning over the inner side are shown.

FIG. 4C—View of the oven with paused movement feature and folding overtabs turning towards the outer side are shown.

FIG. 5—View of the driving system, structure and typical cover used bythe oven during its operation.

SUMMARY OF THE INVENTION

The invention is composed of three devices that intervene in thepreparation and supply of the dough, in the shaping and positioning ofthe raw dough discs, and as well as roasting and baking of the tortilla.To achieve this, a mechanism that supplies the portions of dough, apressing system and a spinning broiling oven are needed. All of theseare embodied in the machine, however one of the elements may bedispensed with or be substituted with a manual or conventional method,by another existing system or not in the state of the art.

The design is in regards to a cylindrical broiling oven with ahorizontal axle made to cook food, a mechanism made up of tabs andblades that mix, knead and supply the proper portions of dough as wellas a press that places the flattened dough to be processed andtransformed into a tortilla.

The outer surface of the oven is employed to broil one side of theproduct so as to keep its texture and moistness. The other side issubsequently broiled on the inner surface of the oven as it turns.

Inside the oven a system of gas burners or another source of heat supplymay be found, to heat the surfaces and the volume of air found within.In order to achieve this, the inner surface of the oven is composed ofmetal tab plates called metal tabs, placed parallel one after the otherwhich have one side edge bent in a straight angle towards the axle ofthe oven so that the product shall stay in its place during the cookingphase on the inner surface of the cylinder.

The metal tabs may be assembled in a fixed manner so that a gap is leftbetween each other amongst them so when the cylinder reaches a positionof approximately 180° in reference to the horizontal line, this willallow the product to fall by gravity to the inner surface of theprevious adjacent metal tab and finish the cooking process on itsopposite inner side, then travel approximately another 180° untilfinally falling out of the oven.

The metal tabs may turn partially either through gravity or by means ofa pivoting spring on each side of the pivoting bolt that works as anaxle, which are controlled by a guide that can be internal or externalto the oven so that they may lay down a certain angle, unloading theproduct and allowing it to fall on the inverted face of the precedingmetal tab, which had just transferred the product to the previous onebefore it, thereby finishing the cooking process on the inner side ofthe oven thereafter reaching the far end where the process started. Atthis time the metal tabs will lay up in the same way to release thefinished product.

For descriptive purposes to the functioning process of the machine andunless otherwise specified, the folding over per gravity type metal tabsto the exiting part of the oven will be referred hereafter.

A mechanism of kneading positioning of the dough is also featured inorder to place the batter in the oven. Said system is composed of radialblades joined at the nucleus all of which we will now call the rotor.This rotor turns on its axle and at the same time works together withanother axle that contains one or several helicoidally shaped bladesplaced along a turning roller. This serves the purpose of displacing andkneading the dough in such a way that the batter is contained betweenthe blades of the rotor with enough consistent movement and pressure tounload the dough to become processed with a conventional mechanism thatflattens and shapes the pieces of dough with rollers or by otherinnovative mean such as a moving press which will now be described.

The moving press system is composed of a plate, called a flapper plate,hooked on to the pivoting bolt of the metal tabs that presses during therecovery time of the broiling oven against the outer surface of eachmetal tab. This action also places the now flattened dough on the metaltab, to be cooked and roasted at the same time during the process.

The machine may be enclosed with a thermal cover that will maintainoptimal inner heat.

Both options depart from the same working principle that I will nowexplain. However the working process will vary slightly due to physicalchanges in the items that come into play. Likewise one or more of theinnovations can be omitted while still maintaining the basic operationof each of the systems of the device as the main objective of theinvention.

DETAILED DESCRIPTION OF THE INVENTION

The machine is composed of three systems (FIG. 1) mounted on a structure(1) that keeps it fixed to the ground while supporting stress and loadscommonly experienced during the process. It is moved by a power source(35) a system of gears or chain sprockets (4, 5, 20, y 21) and a drivechain (38) for the processing of baked goods, which will mainly betortillas, and will be called this way during the description of theinvention.

The dough kneading and supply system may be through a conventionalsystem of blades and rollers or likewise an innovative system calledkneading and portion dispensing mechanism (FIG. 2), which is composed ofa series of blades (2), laid out radially and joined at the root to thenucleus (3) called the rotor (2, 3), whose axle is turned by a rotorgear or chain sprocket (4) coupled to the power source (35) through thedrive chain (38) where said rotor is found inside a hopper (39) that hasone or more discharge holes (6) for unloading the dough portions, whichare closed by a pivoting hatch (7) synchronized with the rotor and movedwith a hatch cam (33 a) mounted on the rotor that allows the blade (2)to move while it passes during the dough discharge, and cut the portionof the dough in position A (FIG. 2), against the discharge holes (6);once the blade (2) has passed, said pivoting hatch (7) actuated upon ina similar way from the corresponding hatch cam (33 b), and by means of adouble position mechanism (8), is placed radially behind the blade thatjust passed through in position B (FIG. 2), to allow unloading of thedough through the discharge hole (6) intended for this purpose duringthe rotor movement, and blocking the return motion of the dough whilethe discharge holes are open. In this way the portion of the dough isformed and shaped to be cooked.

Once the dough has been released from the dispensing chamber between theblades, the empty space will be refilled in the next cycle, by the sheerweight of the processing dough and by a shaft that holds alongside itsaxle one or several blades positioned in a helicoidally fashion, calledworm (9), which rotates counter wise to the direction of the rotor andis driven in the same way as the rotor by means of the worm gear orchain sprocket (5), this will force the dough into the chambers to belaid without voids, in between the section of the rotor blades.

The position and forming system of the dough can be the conventionalmethod which is composed of rolling cylinders, to flatten and diecutting discs which must be synchronized with the circular motion of thebroiling oven (10), or through an innovative system of a moving press inwhich the portions of dough are placed on the flapper plate (11) of thepress (FIG. 3A), which is shifted over onto the metal tab (12), with thedough in between, that now is pressed and laid against the loading metaltab in turn (12 a), usually at a position of 30° to 45° in reference tothe horizontal line, on the outer face of broiling oven (10). With thistype of move and supply mechanism the drive must be paused, stopping theturning motion of the cylinder to be able to load and press the doughportions, as it will further be explained.

The pressing system, which will be called moving press system, iscarried out in the following way:

As the oven (10) is in the idle stage, the flapper plate (11) is inPosition C (FIG. 3A) ready to receive the portions of dough, supportedon the guide and position stop (18), and the pivoting hook (13) is movedto latch onto the pivoting bolt (16 b) of the next metal tab that willreceive the press called idle metal tab (12 b) where this flapper platewill receive the portions of dough on its pressing surface.

At this time the final link (14) articulated to the pressing bar (15) issynchronized with the turning motion of the oven (10) usually by meansof a drive chain (38) that conveys the motion of the actuating arm drivesprocket (20) to the final link drive sprocket (21).

Then the flapper plate (11) pivots on the idle metal tab pivoting bolt(16 b) to press the dough together with the loading metal tab (12 a) toposition D (FIG. 3B) where the far end of the pressing bar (15) willleverage laying directly on the loading metal tab pivoting bolt (16 a),or it may also extend from the plate in the following way:

Since the aforementioned position D of the flapper plate (11) (FIG. 3B)is found before the final travel range of the final link (14), thepressing bar (15) is extended overcoming the pre load force of anextension spring (23) that is compressed until full travel arch α isachieved, hence making contact with the loading metal tab pivoting bolt(16 a) during extension and continues the pressing stage of the plate asit levers against the support fittings of the plate (40). The spring inaddition to allowing the overpass of the mechanism also absorbs thecompression mechanical loads on the joints.

The pressing bar (15) moves up to angle β, and disengages from theloading metal tab pivoting bolt (16 a) FIG. 3B, once the dough has beenflattened the tension of said extension spring is released and theflapper plate (11) starts its regression turn by shifting in theopposite direction until position E (FIG. 3C) is reached, at this pointthe pivoting hook (13) is unhooked from the idle metal tab pivoting bolt(16 b) through the metal tab disengage bar (17) actuated by a cam (22)linked to the final link drive sprocket (21).

Then the motion of the oven (10) is resumed simultaneously with thereturn of the final link (14) until the idle metal tab (12 b) will nowbecome the loading metal tab (12 a) and will mate with the flapper plate(11) aided by a positioning spring (24) that moves the flapper platedown, following the contour of the guide and positioning stop (18)serving as a hinge, in order to properly latch the pivoting bolt of thenew idle metal tab (12 b) hence starting the cycle all over again oncethe oven is paused and the moving press in a position to receive thenext portion of dough.

The plate is held in the receiving position C (FIG. 3A) supported on oneside on the guide and positioning stop (18), and during the stretchingof the positioning spring (24) that holds it on the other side supportedon the pivoting hook (13); since the stop position of the moving pressplate is found before the maximum displacement of the link (14), thepressing bar extends now pulling the extension spring (23) in a similarway as in the pressing, permitting a lap to load the portions of dough,as the final link turns along the arch χ (FIG. 3A).

The moving press can do its function without the extension spring (23)and operate in a more simplified fashion, either by using the leversystem above mentioned but without extending the lever to create theidle lap before stated, or pressing the dough in non paused cycle byusing the final link mechanism and the pressing bar in one single event,without touching the loading metal tab pivoting bolt (16 a).

The third innovative system featured is the horizontal axle cylindricalbroiling oven that can also be of continuous movement (FIG. 4A), whosemetal tabs (12) are fixed to the lateral side of the oven (10) leaving agap amongst them, that rotates on its axis over two semi axes (36)coupled to two bushings or bearings (37) that will support the oven onthe structure (1), to carry out a full turn with the time required tocook the product, usually driven by a power source (35) together with ageared speed decreasing box, and an arrangement of drive sprocket andchain (38); or with a paused process design where the metal tabs mayfold over to the inner side of the oven (FIG. 4B) or in a similarfashion but outwardly (FIG. 4C) in the in turn of their pivoting bolts(16) as it will be described:

Once the metal tabs (12) have been properly heated by means of one orseveral burners or a heating source that may be placed in the innerupper side (27 a) of the oven (10) FIG. 4C or likewise in the lowerouter side FIG. 4B (27 b) or a combination of both inner and outer, themotion begins with the actuating arm (19) typically during the one thirdof a turn of the actuating arm drive gear sprocket (20). During this lapthe cylinder rotates releasing from the contact point with the drivepivoting bolt (16 c).

During the advance, the forward part of the stopping cam (29), supportedon an axle bolt of the cam (28), is raised by the pivoting bolt of themetal tab in turn (16 d) which positions it to contact with the backpart with the next bolt in turn (16 e) in order to brake the inertiamotion of the cylinder and stop it suddenly, once the forward cycle iscomplete. Then the stopping cam falls, either by the spring of the cam(30) or sheer gravity, to dislodge the cylinder allowing it to move asthe next bolt in turn moves for the next cycle.

Consecutively, while the cylinder is idle, the raw dough discs areplaced on each metal tab as the oven turns slowly it will move the rangeof half a turn approximately, in case the metal tabs are fixed type theraw dough discs will fall on their own to the inner side of thepreceding metal tab in position F (FIG. 4A), or when the metal tabs arethe folding over type (FIG. 4B or 4C), the metal tab (12 c) will deployat certain angle, in order to transfer the tortilla that has been nowcooked on one side.

In the F position (FIG. 4B or 4C), the tortilla shall be transferredwith the opposite side now face down to the previously deployed metaltab (12 d), position G (FIG. 4B or 4C), thereafter the metal tab will berepositioned to close the gap through the guide (32 a) that runs alongthe lower arch of the cylinder during the turning of a half turnapproximately, where the cooking phase shall be completed on the innersurface of the oven until reaching position H where the tortilla will bereleased by gravity through the gap between the metal tabs, in the caseof the continuous motion model (FIG. 4A), or likewise as the metal tabis partially deployed (12 e) at the end of the guide (32 a) when themetal tabs are fold over type (FIG. 4B or 4C) to be repositioned throughgravity once it reaches the position of the upper arch of the oven.

The aforementioned metal tabs may be supported with the use of a spring(31) (FIG. 4B) on each pivoting bolt (16) of the metal tab, mainly onthe option when metal tabs will be inwards folding over type, wherethese will be force opened, in which case the guide will also be foundon the uppermost part of the oven (32 b), leaving all outer boundarieswith a guide, with the exception of the opening points labeled F, G andH; or the metal tabs may also be force closed on the transfer positionsmentioned in F and G as well as in the tortilla release position H, bymeans of a guide (32 c) that is found on the inner side of the oven,supported by the structure (1) passing through the axle drill.

Afterward once the oven has completed the other half turn, in positionH, the tortilla falls sliding along an inclined plate (26) to bepositioned with the rest of the finished product.

Whether the metal tabs are the fixed or folding over type, one or bothsurfaces maybe enclosed with a non-stick covering or likewise a devicethat will separate the product from the metal tab such as a blade or astretched tight wire (25) that will skim the surface of the metal tabs,may be required.

The machine may be enclosed in a thermal cover (34) (FIG. 5) that mayhave vents and windows so as to keep inner heat and avoid contaminationdue to external environmental sources.

Based on the preceding disclosures, certain representations and detailshave been described with an illustrative purpose of the invention, andit shall be self evident to the experts in the subject matter thatvariation and modification maybe carried out without deviating from thescope of the invention.

1. The horizontal axle cylindrical tortilla maker is composed of: Twocircular covers united in a parallel fashion, having holes or bushingsin the outer circumference and one in the center, a set of flat orcurved metal tabs, with a pivoting bolt on each side and one end bent ata straight angle as a flange, laid out alongside the outer brim of thecircular covers with a gap amongst them that maybe either welded on theouter edges to the circular covers, or either side coupled to the abovementioned holes or bushings through a pivoting bolt which overlaps thesurface of the cover which together form the cylindrical shape known asthe broiling oven, a pivoting spring located at each pivoting bolt ofthe metal tabs, two tubular semi axes joined at the center of everycircular plate of the cylinder of the broiling oven, two bushings orbearing that support the tubular semi axes, a structure that supportssaid bushing or bearings as well as the rest of the accessories, astopping cam with a bolt or axle spring loaded at one side by a camspring, supported by said structure, a power source that will drive thebroiling oven, and the accessories, a system of gears or chain sprocketsand drive chain moved by the aforementioned power source, an actuatingarm that moves circularly driven by the earlier mentioned system ofgears or chain sprockets and chain that will displace in cycles eachpivoting bolt of the metal tabs of the broiling oven, one or severalguides mounted on the structure, that control the opening and closing ofthe metal tabs during a section of their course, one or several gasburners or another heating source mounted on the structure, located inthe upper inner section of the oven through the hole of the semi axesand/or in the lower section of the same oven, a deploying plate thatreceives the finished product, a portion supply system composed of akneading and portion dispensing mechanism that involves: a hopper thatreceives the raw material that entails bushings or bearings on the sidesand on the lower side one or several openings to dispense portions ofdough, a cylindrical nucleus with several blades laid out in a solidradial form named here the rotor, with an axle supported by the bushingsor bearings on either both sides of the hopper, engaged to the gear orchain sprocket and drive chain system, synchronized with the actuatingarm, an axle with one or several blades laid out in a spiral form calledworm, which is supported by the bushings or bearings of the said hopper,engaged on one side to said system of chain sprockets and drive chain,several hatch cams driven by the rotor, a pivoting hatch that hingeswithin the same hopper, a two position mechanism driven by said hatchcams, that keep the hinging hatch in a closed or open position, a systemthat supplies flat round shaped dough portions called raw dough discs,that may come from a moving press which involves: a flapper plate with asurface similar to that of the metal tabs, that receives the portions ofdough, with a pivoting hook on the end of every short side and twosupport fittings at the far end of both sides, a plate change up leverthat pivots on a given point in the structure, a positioning springattached to the flapper plate, that is supported on the structure, aguide and positioning stop supported on the structure, a pressing barwith an extension spring, jointed to the support fittings of the movingpress, a final link coupled to system of gears and chain sprockets anddrive chain articulated to said pressing bar having a cam to push saidplate change up lever, a thermal covering that holds within the heatingelements of the oven.
 2. The horizontal axle cylindrical tortilla makeraccording to clause no. 1 where the structure supports the broiling ovenby means of said bushings or bearings, and all the mechanisms and guidesas well as the gas burners or any other source of heat on the inner partof the broiling oven having its supports and lines or supply sourcepassing through on or both tubular semi axles.
 3. Horizontal axletortilla maker according to clause no. 1 where the gears or chainsprocket and drive chain system convey the movement of the power sourceto the mechanisms, and to the broiling oven which rotates on theaforementioned semi axles, with a continuous or paused motion,synchronized with the dough loading and positioning system and themotion of the oven.
 4. Horizontal axle tortilla maker according toclause no. 1 where the actuating arm rotates continuously and makescontact with the pivoting bolt of the adjoining metal tab which movesand releases during a section of the trajectory and continues itsrotation until a cycle is complete thereby moving every metal tab in apaused manner until a full turn is carried out or as required tocomplete production.
 5. Horizontal axle tortilla maker according toclause no. 1 where the above mentioned stopping cam is lifted on one endby each pivoting bolt of the metal tabs as it passes along the rotatingcycle of the broiling oven, pivoting on its axle bolt of the cam andstopping with the pivoting bolt of the next metal tab the at which timethe cam is no longer being lifted by the previous bolt, hence stoppingthe broiling oven in order to make a pause to place the raw dough discson the metal tab in turn, placed for that purpose, said cam now returnsto its initial position either by sheer gravity or by a cam spring to belifted in the same manner in the next cycle.
 6. Horizontal axle tortillamaker according to clause no. 1 where the motion is conveyed by theabove mentioned gears or chain sprocket and drive chain system, in acontinuous way, concurrent to the kneading and dispensing mechanism,turning the rotor a section for every pause of the oven and the movingpress system; carrying out a full cycle for every pause of the oven aswell.
 7. Kneading and portion dispensing mechanism according to clauseno. 6 where said rotor is synchronized with the forward motion bar andsaid pivoting hatch hinges over inside the Hopper, allowing the rotorblades to turn during the cycle, while this is folded over to the innerside by the two position mechanism actuated by the same rotor throughthe cam of the rotor and is alternatively placed in a radial manner withone end against the core of the cylinder once the blade has moved,forcing the dough trough the holes of the hopper and dispensing thedough onto the surface of the moving press, during the turn of therotor.
 8. Kneading and portion dispensing mechanism according to clauseno. 6 where said worm is located near the rotor and turns with saidgears and chain sprockets and drive chain system, and assures that everychamber in between blades is filled with dough.
 9. Moving pressmechanism according the clause no. 6 where said final link is moved bythe gear or chain sprocket and drive chain system and is synchronized bythe actuating arm in order to make a full turn during the pause of themotion of the broiling oven, supplied here by the pressing bar andextension spring, a half cycle turn in both directions to the movingpress plate, supported on the adjoining pivoting bolts trough thepivoting hook, in order to flatten the dough against the metal tab whichis now in a receiving position and is here called a loading metal tab.10. The moving press system as stipulated in clause no. 6 where saidpressing bar moves forward onto the moving receiving plate untilreaching maximum extension once the pressing plate has reached theloading metal tab, and since the travel range of the plate is less thanthat of the final link, the aforementioned extension spring iscompressed from its natural position so as to extend the pressing baroutwards of the pressing plate and thereby supporting on the pivotingbolts of the loading metal tab and finishing the dough pressing phaseleaving the product pressed onto the metal tab to begin the cookingphase.
 11. The moving press system in accordance to clause no. 6 whereonce the dough portion has been pressed on the aforementioned movingpress plate, returns to where the metal tab change up bar is activatedby the cam of the final link in order to release the pivoting hook ofthe moving press and at which time allowing the movement of the broilingoven to the next position, thereafter it is returned downward by thepositioning spring and by means of the guide and positioning stops andplaced in a ready position to hook on to the coming pivoting bolt of thenext metal tab once the bolt of the previous metal tab has movedforward.
 12. The moving press system in accordance to clause no. 6 wheresaid pressing bar continues its motion actuated by the aforementionedfinal link, allowing the flapper plate to return to the receivingposition supported on the abovementioned guide and stop, now engagingsaid hook on to the adjacent bolt and since the displacement of theplate is once again less than that of the pressing bar, it will nowextend to the back side of the plate now stretching the extension springin order to keep said plate a lap of time needed to receive the portionsof dough and start the next cycle.
 13. The horizontal axle cylindricaltortilla maker according to clause no. 1 where said burners, either gasor another heating source, heat the metal tabs as well as the innervolume of the broiling oven in order to cook the raw dough discs onceplaced on the metal tab.
 14. The horizontal axle cylindrical tortillamaker according to clause no. 1 where said broiling oven continuouslyloads the raw dough discs on to the metal tabs placed for that purpose,cooking one side of the product until a half turn is completed, and ifthe oven operates in a continuous motion fashion, at this point herecalled transference point, the tortilla would fall by sheer gravity tobe placed on the opposite side of the preceding metal tab, passingthrough the gap created between the two metal tabs and stopping on thebent flange of the metal tab, to be cooked on the inner part of theoven, until the remaining half turn is completed and once again fallingthrough the gap to the outer side, here called unloading point, slidingon said inclined plate to be later placed with the rest of the finishedproduct.
 15. The horizontal axle cylindrical tortilla maker according toclause no. 1 where when operating in a paused fashion the metal tabs canbe placed in a closing position by the aforementioned pivoting springsand pivoted inward on said transference point by means of the guidelocated on the inner workings of the oven, mounted on the structurethrough the holes of the aforementioned semi axles, or likewise they maypivot outwards of the oven either by gravity or by the mentionedpivoting springs once freed from the guide, to transfer the tortillawith the opposite side to the preceding deployed metal tab.
 16. Thehorizontal axle cylindrical tortilla maker according to clause no. 1where when operating in a paused fashion, the aforementioned guidecloses once again the metal tab with positioned tortilla to continue thecooking and broiling of the other side of the tortilla on the inner sideof the oven during the remaining cycle, and before reaching the initialposition every metal tab is pivoted over to allow the unloading of thetortilla, cooked on the inner side of the oven, by sheer gravity to theouter side of the same trough the gap located at the said unloadingpoint, sliding on the aforementioned plate to be placed with the restthe finished product.
 17. The horizontal axle cylindrical tortilla makeraccording to clause no. 1 where the heated elements within the as wellas the edible product whether processed or not may be contained withinthe aforementioned thermal covering.